The risotto is mild and creamy, so I served with shrimp sauteed with olive oil and lots of garlic and cayenne.
1 tablespoon olive oil
4 cups chicken or vegetable broth
1 teaspoon chopped fresh garlic
1 onion, diced
1 cup pumpkin puree
3 cups baby spinach leaves
3.5 ounce package crumbled feta cheese (I used – gasp – reduced fat!)
salt and pepper to taste
2 cups Arborio rice
Heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste. Stir the pumpkin and spinach into the risotto until spinach is wilted. Add feta and stir to just combine.
If using low-fat feta, this is just 3 grams of fat per serving, 2 saturated.
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